I made the Medieval Lemon cakes from the book last night but had some issues with consistency/liquidity. I weigh my flour, rather than use volume measurements since a cup of flour can weigh anywhere from 114 to 145 grams. I used about the 135-140 gram weight and had a bowl of crumbs that wouldn’t come together to roll into balls. I had to add another whole egg and a tsp of lemon juice. I think next time I’ll use the real medieval recipe of 1/2lb flour (227g) but the 1/2lb of sugar is only half of the 2 cups called for in the recipe below it on the page (modern sweet tooth?). They taste very nice, but my interpretation of the recipe needs tweaking based on my results and methods.

We’ve found, as you did, that the medieval recipe in the book needs a little tweaking to make it work. I usually add a dash of water or lemon juice until the whole mess comes together and can be rolled into balls. I think perhaps we just had enormous eggs when we were testing it! ;)

I just made the Sweetcorn fritters with dinner the other day and they were a HUGE hit! I had to quadruple the recipe for everyone to have one and there were none left! I used salted butter and thought that maybe that would be enough salt, but next time I’m definitely going to salt the corn after sauteing it. This is one of my favorites of the book that I’ve tried so far.

When I was there the last time, the old girls were frying up some sort of a tuber or potato “fish” cakes. But they were not fish cakes, but they tasted like fish. I asked what it was, and they said it’s like a potato but it’s not a potato, yet it had the taste of fish. Does anyone know what that tuber vegetable is? Thanks

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